Ingredients with Measurements:
- 1/4 cup extra-virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seeds
- 1 can (28 ounces) crushed tomatoes
- 1 cup dry white wine
- 1 cup fish stock
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound calamari, cleaned and sliced into rings
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup chopped fresh parsley
- 1 loaf crusty bread, sliced
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, red pepper flakes, dried oregano, dried thyme, and fennel seeds. Cook for 1-2 minutes until fragrant.
4. Add the crushed tomatoes, white wine, fish stock, water, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 20-30 minutes.
5. Add the sliced calamari and shrimp to the pot and cook for 5-7 minutes until cooked through.
6. Stir in the chopped parsley.
7. Serve the cacciucco in bowls with slices of crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 22g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Instead of calamari, you can use other seafood such as mussels, clams, or scallops.
- If you don't have fish stock, you can use chicken or vegetable stock.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add other vegetables such as diced carrots, celery, or bell peppers.
- Use different herbs such as basil or rosemary.
- Add a splash of hot sauce for extra heat.
Tips and tricks:
- Make sure to clean the calamari thoroughly before slicing.
- Don't overcook the seafood or it will become tough.
- Serve with a drizzle of olive oil and a sprinkle of chopped parsley on top.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cacciucco in a pot over low heat until heated through.
Presentation ideas:
Serve the cacciucco in bowls with slices of crusty bread on the side.
Garnishes:
Drizzle with olive oil and sprinkle with chopped parsley.
Pairings:
Serve with a glass of dry white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Caesar salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the cacciucco is too thick, add more water or stock to thin it out.
- If the seafood is tough, it may have been overcooked.
Food safety advice:
- Make sure to cook the seafood to the appropriate temperature to avoid foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Cacciucco is a traditional Italian fish stew from the coastal region of Tuscany. It was originally made by fishermen using the catch of the day.
Flavor profiles:
Spicy, savory, and slightly sweet from the tomatoes.
Serving suggestions:
Serve the cacciucco in bowls with slices of crusty bread on the side.
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Region: Italian